Strikes my fancy

Recipe from  Chelsa's Messy Apron INGREDIENTS 1 and 1/2 cups quinoa, well rinsed 1 can (15 ounces) black beans, drained and rinsed 1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's) 1 can (15.25 ounces) corn, drained and rinsed 1 cup sweet peppers, chopped 1 poblano chili pepper (~3/4 cup), chopped 1/2 teaspoon minced garlic 1/2 cup yellow onion, chopped 2 tablespoons chili powder 1 and 1/2 teaspoons ground cumin 3 cups water (or chicken broth) 1/4 cup cilantro, chopped 1 tablespoon fresh lime juice 2-4 tablespoons taco seasoning 1 and 1/2 cups mozzarella cheese, shredded Optional: green onions, salt and pepper to taste INSTRUCTIONS Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker. Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced g...

1.25 pound(s)  Yukon gold potatoes , cut into 1-inch chunks 3 medium  carrots , chopped 1 can(s)  (15-ounce)  chickpeas , drained 1 pound(s)  zucchini , cut into 1-inch chunks 1 cup(s)  water 2 teaspoon(s)  fennel seeds 1 teaspoon(s)  coriander 1 teaspoon(s)  salt 1/2  teaspoon(s)  cinnamon 1/2  teaspoon(s)  pepper 1 lemon , cut into quarters 1 cup(s)  frozen peas In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini. Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover. Yum!